This potato gratin recipe is the perfect side dish for a weeknight or holiday gathering! Ina Gartin’s Potato-Fennel Gratin Recipe is the best! WATCH THE VIDEO!

Potato-Fennel Gratin Recipe

For Easter Sunday, or any time of year, this Potato-Fennel Gratin Recipe is a crowd pleaser!

Potato-Fennel Gratin Recipe

Enjoy a 9×13 pan of this scrumptious Ina Gartin’s Potato-Fennel Gratin Recipe! It’s is cheesy, creamy, and delicious!

We love it with ham or Crusted Pepper Prime Rib, and it’s also delicious with any chicken recipe!

Actually, you can serve it with any meat on the side, with a fresh vegetable.

It’s a great potato dish for a holiday brunch!

What is potato gratin?

Gratin is how you prepare an ingredient (potatoes, cauliflower, broccoli, etc) that is  is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.

Gratin is a French cuisine method, usually prepared in a shallow dish of some kind.

We use a large baking pan, usually a 9×13 pan for this recipe!

You may also want to try my popular Cauliflower Bacon Gratin!

Ingredients for Potatoes-Fennel Gratin

  • Fennel bulbs (you can usually buy 2 in a pack from Trader Joe’s)
  • Yellow onion
  • Good olive oil and usnsalted butter
  • Russet potatoes
  • Heavy cream and Gruyère cheese (this cheese just makes this recipe!)
  • Kosher salt and ground black pepper

What does potato gratin go with?

There are so many dishes that you can serve potato gratin with, like Slow Cooker Short Ribs, Simple Chicken Parmigiana Recipe, and Pork Tenderloin.

We also love it for spring and summer with our Grilled Cornish Game Hens!

How to make Potato-Fennel Gratin

I’m so glad I decided to make Ina Garten’s Potato-Fennel Gratin Recipe. It’s truly different than the average Scalloped Potato Gratin recipe, and the mix of fennel and cheese is just fantastic!

Easy to make ahead, I like to make the day before so it’s ready to pop in the oven the day of the party!

Potato-Fennel Gratin Recipe

Start with gorgeous fennel bulbs.

Potato-Fennel Gratin Recipe

Chopped and sauted with onion.

Potato-Fennel Gratin Recipe

Sliced potatoes using this amazing OXO mandoline.

Potato-Fennel Gratin Recipe

Baked to perfection!

Make the gratin potatoes the day before

I often double the recipe and make 2 pans the day before a dinner party.

You can warm them in the oven before serving!

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Ina Garten's Potato-Fennel Gratin

Recipe from Ina Garten, The Barefoot Contessa Cookbook. I doubled the recipe and decreased the cooking time to 1 hour; heating them up later before the party.

Ingredients

  • 2 small fennel bulbs
  • 1 yellow onion, thinly sliced
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 2 pounds russet potatoes, 4 large potatoes
  • 2 cups plus 2 tablespoons heavy cream
  • 2 1/2 cups grated Gruyère cheese, 1/2 pound
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 350 degrees F.
  • Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
  • Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
  • Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
  • Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Video

Notes

Originally posted FEB 2015
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Potato-Fennel Gratin

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